My Favorite Cookie

In a previous post, I mentioned something about a peanut butter cookie recipe. Well, here is my most favorite recipe…EVER…for peanut butter cookies. This recipe is adapted from one my mom had scribbled on an index card in her recipe box. I don’t know the source, so let’s pretend it was passed down through the generations…although it probably wasn’t. Anyway, I call these Peanut Butter Babas (ummm…don’t ask me why, it’s a bit strange…). I never said cookies were supposed to be healthy…remember that! But, they are TASTY!


Peanut Butter Babas

1/2 cup vegan margarine (I use Earth Balance), softened
1/2 cup natural peanut butter
1/2 cup unrefined sugar
1/2 cup light brown sugar
1 egg replaced (whatever method makes you happy, although I have only ever tried plain soy yogurt and Ener’G Egg Replacer)
1 teaspoon pure vanilla extract
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1. Preheat your oven to 375 degrees F.
2. Beat the margarine and peanut butter together in a stand mixer (or use your hand mixer) until smooth and creamy. Add in the sugars. Beat until fluffy. Add in your replaced egg and vanilla. Beat until even more fluffy, scraping the sides of the bowl as needed.
3. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the creamed mixture, slowly.
4. Using about 1/4 – 1/3 cup of dough, shape into balls (I use a BIG cookie scoop to make perfectly round cookies, because I am a bit of a perfectionist…sometimes…). Place cookie balls on a baking sheet lined with parchment paper. One at a time, dip the cookie balls in a shallow dish with some sugar in it. Slightly flatten each cookie ball with the palm of your hand, and use either a fork or a potato masher to make a pretty criss-cross pattern on the top (flattening the cookie a bit more).
5. Bake in your oven for 10-12 minutes, or until cookies are golden (if you have a sassy oven like I do, you may want to adjust the baking time accordingly). Let the cookies cool a few minutes before transferring to a wire rack. Makes about 8 big, fat, yummy cookies. Or, if you want, make these smaller so you have lots!


Today I had surgery, and as a result, I am fairly immobile for the next several days. Two positive things result from this. First, I got a super-cool ice pack that ties around my abdomen and is reminiscent of the fanny-pack days of the beloved 80’s, so at least I can recover in style. And second, I can have a few legitimate days off from work!

The best cure in my opinion for post-surgery discomfort is…COOKIES! That’s right, cookies. After a long afternoon of napping I decided to make peanut butter cookies from a recipe I found in my mom’s recipe box a while ago. I liked these very much.


A Spring Montage, Seitan Gyros, and Something Sweet…

Happy Spring! The weather here in Portland today was lovely and sunny, so I went on a walk and took some photographs. The flowers are blooming everywhere and the bees are pollinating, and with that said…

I made Seitan Gyros (from Vegan Express) for dinner with Rosemary Roasted Potatoes (also from Vegan Express, but without the olives). The pitas and the seitan (recipe for the seitan from Vegan with a Vengeance) were both homemade.

And finally…dessert! The combination of chocolate and peanut butter is a favorite among many, including myself. And since tomorrow is Easter, I wanted to make some peanut butter eggs. Instead of an egg shape I decided on an orb shape. So really, these are peanut butter orbs. Simply peanut butter mixed with some powdered sugar and a little Earth Balance, dipped in melted chocolate. These are difficult to stop eating. I always freeze them hoping that the wait to thaw them will deter me (and my boyfriend, who sneaks these from freezer to mouth without the thawing) from snarfing them all up in minutes. Sometimes that method works, and most of the time it doesn’t.

That’s it. Hopefully I will have some time tomorrow to post whatever ends up on the Easter menu!